all things food
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!
Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired) from Minimalist Baker →
Homemade tartar sauce is incredibly easy to make and pairs perfectly with any baked or fried fish or seafood.
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I’m always on a quest to reduce the number of half-used bottles of sauce in my fridge (the struggle is real…) Instead of buying every single sauce under the sun, I keep a few basic condiments on hand so I can make any other homemade sauce whenever I want and in whatever quantity I need. This Homemade Tartar Sauce is the perfect example. I don’t eat tartar sauce often, but when enjoying homemade fish sticks it’s an absolute must! It takes just a few minutes to whip up, uses only six (or less!) pantry and fridge staples, and I can make any amount that I need with NO leftovers. #win
Tartar sauce is a rich and tangy mayonnaise-based sauce that is perfect for serving with any type of fish or seafood. It’s incredibly simple to make, and you might just have all of the ingredients on hand!
Here are the ingredients for our super easy homemade tartar sauce recipe:
This easy tartar sauce recipe is a great base that can then be modified to fit your taste buds or other ingredients you may have on hand. Try adding these ingredients to customize your tartar sauce:
Tartar sauce is obviously great with Homemade Fish Sticks, but it’s also delicious with Chicken Nuggets, Steak Fries, Garlic Butter Shrimp, or Tuna Patties. And since it’s simply a lemon-dill flavored mayonnaise, it could also be used as a spread on sandwiches and wraps!
See how we calculate recipe costs here.
All you have to do to make tartar sauce is stir together ½ cup mayonnaise, ½ cup plain yogurt (or just do 1 cup total mayonnaise), ¼ cup dill relish, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and ½ tsp dried dill.
Stir it all together and you’re good to go! You can store this sauce in the fridge for up to five days. If you prefer a thicker tartar sauce, use Greek-style yogurt, or skip the yogurt and use all mayonnaise.
Serve with your favorite seafood, roasted vegetables, or even as a sandwich spread!
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This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros,…
This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.
When it comes to yogurt-based dipping sauces, there’s nothing more iconic than tzatziki sauce! This famously creamy and garlicy Greek cucumber sauce is commonly eaten as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip Greece, we created a version to capture the magic of our experience with this traditional dip.
Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.
There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:
There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:
This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe. You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!
Tzatziki tastes even better after it’s been chilled for a few hours: but it’s great right away, too! How long does homemade tzatziki last? Store it in a sealed container for up to 1 week in the refrigerator.
Tzatziki sauce is full of creamy, bold, garlicky flavor: perfect for dipping and adding to sandwiches or serving with chicken or fish. Here are a few ideas on how to serve this tzatziki sauce recipe:
And that’s it! Let us know what you think of this tzatziki sauce recipe in the comments below. Here are a few more essential sauce recipes to try:
Vegetarian and gluten-free.
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Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes 
Yield: 2 ½ cups This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.
*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.
Category: Dip
Method: No Cook
Cuisine: GreekKeywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe
These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they’re super versatile!
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Bowl meals have always been my favorite type of meal because they’re super flexible, you get a lot of colors, textures, and flavors in every bowl, and they’re perfect for meal prep (I LOVE having grab-n-go lunches ready). This week, I made these Mediterranean Turkey Bowls. They’re simple, super fresh, and very filling. Plus, I can swap out ingredients depending on what I have on hand, or what I’m craving. So if you’re looking for something new, easy, and fresh to prep for lunch, give these bowls a try!
These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.
Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.
Comb your fridge and freezer for ingredients that have a Mediterranean flair and toss ’em in your bowl! Here are a few delicious ideas:
P.S. You can also make these bowls over a bed of greens instead of a bed of rice!
I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.
I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.
See how we calculate recipe costs here.
Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.
Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.
While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.
Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.
Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.
Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.
Dig in and enjoy all the fresh flavors!
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This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it.
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This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!
A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.
This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.
Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.
I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.
When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.
See how we calculate recipe costs here.
Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.
Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.
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Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your…
Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.
Here’s a fun and easy snack no one can turn down: Yogurt Bark! This play on chocolate bark uses frozen yogurt as the base. Mix Greek yogurt with a little honey and vanilla, then sprinkle with toppings of your choice: fruit, granola, chocolate chips, and nuts. Freeze it up and break it into pieces, and each bite is creamy and refreshing: perfect for kids and adults. Our son Larson adores this treat and honestly: I can’t resist it myself!
What is frozen yogurt bark? It’s essentially chocolate bark that uses frozen yogurt as a base for “healthy” toppings like fruit, granola, and nuts. Mixing Greek yogurt with honey and vanilla gives it a subtly sweet flavor. Freeze it with toppings, and they give a pop of sweet, fruity brilliance that makes this treat hard to resist. Here’s the basic concept and a few tips:
Frozen yogurt bark is fun because it works with just about any toppings you can imagine! Here’s what we chose (and why), and a few other ideas:
Once the yogurt bark is frozen for 3 hours, you can cut or break it into pieces. Then store it in a sealed container for up to 2 weeks. After that, it becomes pretty icy and looks a little worn. Keep in mind it does melt immediately upon taking out of the freezer, so you’ll want to eat it fairy quickly (or encourage kids to do so).
There’s so much you can do with yogurt! Here are all our best yogurt recipes for using up the yogurt container:
Vegetarian and gluten-free.
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Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 16 Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.
*If you have a larger sheet pan, pour the yogurt to your desired thickness.
Category: SnackMethod: FrozenCuisine: SnackKeywords: Yogurt bark, frozen yogurt bark
These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!
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If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!
You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.
Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!
I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.
Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.
I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.
Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.
In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.
You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.
Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.
Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).
Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.
These blueberry muffins are seriously SO good!!
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Vanilla bean scones are simple to make but packed with flavor. Whip up these scones for a special brunch or afternoon treat any time! This post contains affiliate links. I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop …
The post Vanilla Bean Scones appeared first on My Baking Addiction.
Vanilla bean scones are simple to make but packed with flavor. Whip up these scones for a special brunch or afternoon treat any time!
This post contains affiliate links.
I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop and have become one of my favorite breakfasts or afternoon snacks to make.
I like that you can make scones with so many different ingredients – sour cream, buttermilk, heavy cream, and even yogurt.
Take these Vanilla Bean Scones. I used vanilla yogurt to give them even more flavor, and I am so glad I did.
We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good.
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This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy…
The post Easy Blue Cheese Dip appeared first on Cookie and Kate.
This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy on blue cheese myself. Sometimes I love blue cheese, like in this peach and avocado salad, and sometimes it’s too much.
In this dip, it’s perfect. This blue cheese dip recipe is cold, creamy, and savory with an unmistakeable—but not overpowering—blue cheese funk. It’s easy to stir together and tastes even better after a brief rest.
In addition to blue cheese (try a mild one, like gorgonzola), you’ll need just a few basic ingredients to make this dip: sour cream or Greek yogurt, chives or green onion, fresh garlic, salt and pepper. Rarely do I suggest Greek yogurt as a worthy alternative to sour cream, but it really works here and yields a lighter dip. For a different flavor profile altogether, try feta cheese instead of blue.
Serve your dip with Buffalo Cauliflower, or simply with raw vegetables like celery, carrot and bell pepper. Please let me know how you like it in the comments!
The post Easy Blue Cheese Dip appeared first on Cookie and Kate.
Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to…
Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!
This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:
Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:
Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:
You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:
The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:
Want to make yogurt parfaits as a make-ahead breakfast? It’s a great option for making ahead, but there’s one important thing to know:
Want to start the day on the right foot? Here are our top easy breakfast recipes:
Vegetarian and gluten-free.
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Total Time: 10 minutes Yield: 4 Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!
Prep Time: 10 minutesCook Time: 0 minutesCategory: BreakfastMethod: No CookCuisine: BreakfastKeywords: Yogurt parfait
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